Bacon Nation: 125 Irresistible Recipes by Peter Kaminsky, Marie Rama

By Peter Kaminsky, Marie Rama

Every little thing tastes larger with bacon. a kind of flavor-packed, umami-rich, secret-weapon materials, it has the facility to raise with reference to any dish, from soups to soufflés, braises to bread pudding.

Peter Kaminsky and Marie Rama understand simply tips to hire it. Peter is the writer of either Pig Perfect—a paean to the noble swine—and, so much lately, Culinary Intelligence, which argues that the healthiest option to consume is to consume much less yet very well. He and Marie understand that including impossible to resist bacon transforms a normal dish into a unprecedented one.

Bacon Nation is a bacon-lover’s dream, a suite of one hundred twenty five smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that pass throughout the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. major classes that includes meats—Brawny Bacon pork Bourguignon, Saltimbacon; poultry—Paella with chook and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, together with an replace of the vintage Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson may say, Mmmm, bacon.

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Additional resources for Bacon Nation: 125 Irresistible Recipes

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Add dill leaves at the end of cooking because they lose their flavor if overheated. LICORICE OR ANISE HERBS • DILL Anethum graveolens beets. German cooks make a similar sauce, but replace the mustard with horseradish and serve it with braised beef. In Greece, dill is added to stuffed grape leaves. In Turkey and Iran, dill flavors rice, fava beans, zucchini, and celery root. Spinach with dill and shallots is a standard Iranian dish, echoed in a lentil and spinach dish of northern India that uses both dill leaves and seeds.

Purple-tinged flower stalks rise up and open spectacular flowerheads. These set to seed, after which the plant dies. The plant will self-seed easily. FLAVOR PAIRINGS Good with almonds, apricots, hazelnuts, plums, rhubarb, strawberries; fish and seafood. Combines well with anise, juniper, lavender, lemon balm, nutmeg, pepper, perilla. 40 SWEET HERBS TASTING NOTES There are hundreds of varieties of scented geraniums, smelling of apple or citrus fruits, cinnamon, clove, nutmeg or mint, roses or pine.

The 53 mucilaginous quality of filé helps thicken the dish, provided it is stirred in when the pan is removed from the heat; prolonged cooking makes filé tough and stringy. Some brands of filé powder contain other ground herbs, such as bay, oregano, sage, or thyme, in addition to ground sassafras leaf. Young leaves have an astringent, citrus-fennel aroma; the roots smell camphorous. Filé powder tastes sourish, rather like lemony sorrel with woody notes. Its flavor can be brought out by brief heating.

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